People travel for various reasons. The scenery, sights, feeling of freedom and being lost, and food!
The good thing with food is that you can always bring it back with you, recreate it at home, or order that delicacy from your local restaurant conveniently, think www.areachops.com *wink*
Recently, I was in Kaduna State in Northern Nigeria and I explored some of their meals, and a restaurant. Find them here:
Shaglinku Restaurant – Shagali
Kofa Doya – This street food is made up of yam fried in egg batter and chicken pieces fried in egg batter. It’s basically yamarita without the fanciness and high price.It is served with a sprinkling of yaji spice (ground dried chilli pepper mixed with groundnut).
Roasted Goat Meat – Goat meat is left to stew in its juices and chunks are cut off to roast over medium heat. The meat that has been left to stew in its juices for a long time is tender and spicy. This is served with onions and yaji spice.
Tuwo Shinkafa (Rice Balls) – is a thick pudding prepared from rice flour and is usually served withdifferent types of soups like miyan kuka.
Masa (Rice Cake) – made from rice as well. The rice usually used for this meal is the type used for tuwoknown locally as sinasir (very white in color with broken rice particles, sold mostly by Hausa vendors, and soaks up water when cooked).
Dambu (Dried Meat) – is a popular meat snack in Northern Nigeria. The choice meat for making this snack is lamb but beef and chicken are also used. Dambu can be eaten on its own as a snack or in combination with other dishes such as rice and fried eggs.
Zogale (Moringa) – The salad is a northern delicacy which can be eaten on its own or as a side dish with rice in place of the contemporary salad.
Tsire (Suya) – is generally made with skewered beef, ram, or chicken. Innards such as kidney, liver, and tripe are also used. The thinly sliced meat is marinated in various spices which include peanut cake, salt, vegetable oil and other flavorings, and then barbecued. Suya is served with further helpings of dried pepper mixed with spices and sliced onions, fresh tomatoes and cabbage.
Kilishi – is a dried form of suya made from cow, sheep or goat meat after the removal of bone. Each of the selected muscles is then sliced into a sheet-like size of one meter or less for easy drying. A paste made from peanuts called “Labu” is diluted with enough water, spices, salt and grounded onions and perhaps sweeteners in addition to honey to add sweetness. The already dried “sheets” of meat are then immersed one by one into the “Labu” paste to coat it, whereafter it is left to dry for hours before roasting on a wire mesh. Kilishi can be kept for months without much change to its taste.
Miyan Taushe (Pumpkin Soup)
Kuli kuli – is primarily made from peanuts.
Miyan kuka, (Luru soup) – is made from powdered Baobab leaves and dried Okro. It is usually served with tuwo shinkafa or dawa.
If you have a craving for any of these, or just want to try out something, Area Chops’ team of efficient riders are trained to deliver your [insert favourite northern delicacy] while it’s still warm.
Have you ordered today?
Follow us @AreaChops on Facebook and Instagram.